One Pan Spiced Lamb with Butter Beans

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One Pan Spiced Lamb with Butter Beans

This one-pan spiced lamb with butter beans combines tender, cumin-spiced lamb with juicy tomatoes, garlic and creamy butter beans. Topped with zesty lemon yogurt and fresh herbs, it’s a colourful and flavour-packed meal for two that’s ready in around 30 minutes.

Prep Time10

Cook Time20

Total Time30

Protein: lamb

Lamb Collection: lamb steaks

Dairy Collection: Greek yogurt

Occasion: family dinner, weeknight meal

Course: Lunch, Main Course

Cuisine: Mediterranean

Keyword: citrus, healthy, one-pan, quick

Difficulty: easy

Season: all year round, summer

Servings: people

Calories: 368kcal

Ingredients

2 lean boneless lamb leg steaks (100g each), trimmed of fat
1 teaspoon ground cumin
2 teaspoon ground coriander
Freshly ground black pepper
2 teaspoon rapeseed oil
150g fresh cherry tomatoes halved
2 garlic cloves peeled, finely chopped or grated
1 x 400g can butter beans in water drained, reserving the liquid
1-2 sprigs fresh thyme leaves
4 tablespoons low-fat Greek-style yogurt
Zest and juice of ½ lemon
Small handful fresh herbs mint, coriander, or flat-leaf parsley

To serve:

Crusty bread

Instructions

Season the lamb leg steaks with the spices and a pinch of black pepper on both sides and set aside.
Heat the oil in a large non-stick pan over moderate heat until hot. Cook the lamb for 3 to 4 minutes on each side until golden brown. Remove the steaks from the pan and set aside to rest.
Reduce the pan heat to medium. To prepare the sauce, add the tomatoes and garlic to the pan and cook for 2-3 minutes, stirring gently until the tomatoes begin to soften and burst. Season, if required.
Add the butter beans, 2 tablespoons of the reserved bean liquid, and the fresh thyme leaves. Reduce the pan heat and simmer gently for 4 to 5 minutes, stirring occasionally until the sauce is reduced, and the beans and tomatoes are glossy.
Return the lamb to the pan and warm through for 1 to 2 minutes.
In a small bowl, mix together the yogurt and the lemon zest and juice.
Spoon the butter bean and tomato mix equally onto the base of two serving plates. Slice the lamb and arrange over the tomatoey beans. Top with the lemon yogurt and garnish with the herbs of your choice. Serve with crusty bread.

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